Fluffy Homemade Crumpets
Fluffy Homemade Crumpets
Ingredients
- 300 g plain flour
- 1 sachet dried yeast, 7g
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 400 ml lukewarm water
- 1 knob butter, to cook
- extra butter, to grease the rings
- more butter, to slather on top to serve
Instructions
- 1
In a large bowl, combine the plain flour, dried yeast (7g sachet), 1 teaspoon of sugar, 1/2 teaspoon of salt, and 2 teaspoons of baking powder. Mix these dry ingredients together.
⏱️ 2 min
- 2
Gradually add the 400ml of lukewarm water to the dry ingredients, whisking continuously until a smooth batter is formed. Ensure there are no lumps.
⏱️ 3 min
- 3
Cover the bowl and let the batter sit in a warm place for 30 minutes. During this time, the yeast will activate, and the batter will start to bubble, indicating it's ready for cooking.
⏱️ 30 min
- 4
Lightly grease the inside of your 9cm diameter cooking rings with extra butter. Heat a frying pan over medium-high heat and add a knob of butter to melt.
⏱️ 2 min
- 5
Place the buttered cooking rings into the hot frying pan. Pour approximately 2cm deep of batter into each cooking ring.
⏱️ 1 min
- 6
Allow the crumpets to cook for a couple of minutes on medium-high heat. You should see bubbles forming on the surface.
⏱️ 2 min
- 7
Reduce the heat to low and continue to cook for another 5 minutes. Watch as the surface dries out and more bubbles appear, creating the characteristic crumpet holes.
⏱️ 5 min
- 8
Once an edge crust has formed and the top is mostly dry, carefully remove the metal rings. This usually happens when the crumpet is firm enough to hold its shape.
⏱️ 1 min
- 9
Flip the crumpets over and cook the other side for 1-2 minutes, or until golden brown. This will lightly crisp the top.
⏱️ 2 min
- 10
Serve the crumpets immediately with plenty of butter slathered on top. They can also be cooled, stored, and toasted again later.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Fluffy Homemade Crumpets
- 300 g plain flour
- 1 sachet dried yeast, 7g
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 400 ml lukewarm water
- 1 knob butter, to cook
- extra butter, to grease the rings
- more butter, to slather on top to serve
Instructions
- 1
In a large bowl, combine the plain flour, dried yeast (7g sachet), 1 teaspoon of sugar, 1/2 teaspoon of salt, and 2 teaspoons of baking powder. Mix these dry ingredients together.
⏱️ 2 min - 2
Gradually add the 400ml of lukewarm water to the dry ingredients, whisking continuously until a smooth batter is formed. Ensure there are no lumps.
⏱️ 3 min - 3
Cover the bowl and let the batter sit in a warm place for 30 minutes. During this time, the yeast will activate, and the batter will start to bubble, indicating it's ready for cooking.
⏱️ 30 min - 4
Lightly grease the inside of your 9cm diameter cooking rings with extra butter. Heat a frying pan over medium-high heat and add a knob of butter to melt.
⏱️ 2 min - 5
Place the buttered cooking rings into the hot frying pan. Pour approximately 2cm deep of batter into each cooking ring.
⏱️ 1 min - 6
Allow the crumpets to cook for a couple of minutes on medium-high heat. You should see bubbles forming on the surface.
⏱️ 2 min - 7
Reduce the heat to low and continue to cook for another 5 minutes. Watch as the surface dries out and more bubbles appear, creating the characteristic crumpet holes.
⏱️ 5 min - 8
Once an edge crust has formed and the top is mostly dry, carefully remove the metal rings. This usually happens when the crumpet is firm enough to hold its shape.
⏱️ 1 min - 9
Flip the crumpets over and cook the other side for 1-2 minutes, or until golden brown. This will lightly crisp the top.
⏱️ 2 min - 10
Serve the crumpets immediately with plenty of butter slathered on top. They can also be cooled, stored, and toasted again later.
⏱️ 1 min